| Level: | Easy |
| Total: | 33 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 18 min |
| Yield: | 4 servings |
Instructions
- Preheat a grill to medium-high on one side and lightly oil the grate. Combine 1 teaspoon smoked paprika, 2 teaspoons kosher salt, 1/2 teaspoon ground cumin, and pepper to taste; rub all over two 1-pound pork tenderloins (silver skin trimmed). Grill over direct heat until golden brown, 5 minutes per side, then move to the cooler part of the grill; cover and cook 8 more minutes, or until the meat reaches 145 for medium doneness. Let rest 5 minutes. To make the salad, toss 2 segmented oranges, 1/2 thinly sliced red onion, 1/4 cup parsley, 2 tablespoons each olive oil and sherry vinegar, and salt and pepper to taste. Slice the pork into thin medallions and top with the orange salad.
Nutrition Facts
| Calories | 237 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 74 milligrams |
| Sodium | 928 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 2 grams |
| Protein | 24 grams |
| Sugar | 7 grams |
Reviews
My husband and I made this a few years back for a group of friends and it was a huge hit! Like another reviewer said, hard to mess up!
This is a very simple recipe that was hard to mess up! We don’t eat much pork because sometimes it just seems boring, but the orange onion salad was delicious and just the perfect bright flavor to pair with the pork. I couldn’t find sherry vinegar, so I used red wine vinegar, but otherwise followed the recipe. My husband loved it!
It had amazing texture and flavor, very simple and easy. I really liked the orange salad as well, it was a good compliment to the pork.